April 26, 2020


1 lb medium shrimp, peeled and deveined
3 tablespoons Garlic Olive Oil
¼ cup tequila
1 chopped shallot
1 tablespoon chopped garlic
Juice of 2 limes
1 teaspoon sea salt
¼ pound butter
1 tomato, diced
1 ear corn, husks removed
1 jalapeño, diced
1 ounce fresh cilantro


In a large skillet, heat Garlic Olive Oil over medium-high heat. Add shrimp and remove pan from heat. Add tequila and return pan to heat. Add shallots, garlic, lime juice, and salt and continue cooking for about 3 minutes. Add butter, tomatoes, corn, and jalapeño and cook for 1 to 2 minutes until vegetables are tender. Turn off heat, add cilantro, and season to taste. Serve over rice, pasta, or with crispy tortillas.

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